Author Topic: corded thermometers  (Read 4237 times)

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Re: corded thermometers
« Reply #15 on: January 08, 2013, 12:06:50 AM »
Very slick!  Love your arsenal!  Tell me this, where does the temp reading come from?  The surface?  The core?  I wonder because I know when I use my handheld one the temp varies widely depending upon where in the "vat" the probe is unless I've just stirred extremely thoroughly.
This tool is very accurate in my cheesemaking. I would agree that stirring to eliminate hot spots and create a more homogeneous mixture does help to achieve better accuracy. A lot of the time I seem to be stirring anyway.

Let's ferment something!
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Offline mightyMouse.tar.gz

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Re: corded thermometers
« Reply #16 on: January 08, 2013, 01:09:35 AM »
I've got two Taylor 1470 corded thermometers that I use for cheese and for my smoker, I throw the cord and probe in near boiling water between makes and they are both spot on temperature wise.

Maybe I'm lucky?

The probe on that one looks a lot more like the old one I had. I would not be surprised to learn that one is designed for non-oven use and designed with greater precision in mind. (Purely speculating of course)
// bad cheese exception handling
try { Cheese myCheese = new Gouda(); } catch (NastyCheeseException e) { throw new CultureContaminationException(); }